2 (15-oz) cans Cannellini beans, drained and rinsed
2 cups water
100% Avocado Oil Spray
1/2 large onion ch opped
2 potatos finely chopped
1 tbsp Garlic Powder
1 tbsp Italian Seasonings
1/2 tbsp Garlic Salt
1 orange bell pepper chopped
1 yellow bell pepper chopped
1 cup white corn
1 cup mushrooms diced
15 oz can tomato sauce
1 tbsp Italian seasoning
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon black pepper
1 tsp chopped basil leaves
1 tablespoon parsley
I sprayed the pot with the light oil spray and put all the onion & potatos in first... sautéed until the onions were soft. Then I added everything else (except the parsley) and brought it to a boil, then lowered the temp, covered it and let it simmer for 30 minutes. Lastly I added the parsley.
I served up one cup of the mixture over 1/2 cup of cooked brown rice & with a side of french bread. My family and I thought it was really good.
Because I used canned beans, they were already soft and just needed to be heated up. (Real easy).
I did want a healthier version, so I used your recipe as the base and changed a few things. I did not use 2 tbsp of oil and I used a couple sprays of avocado oil instead. I added 2 small potatos to make a thicker stew and added white corn and mushrooms for more veggies. I also opted to use organic tomato sauce instead of tomato juice. I didn't have fresh garlic or parsley so I used dry seasonings (parsley, garlic powder & garlic salt) which worked great. Lastly, I used kosher salt... and I increased most seasonings to a higher amount for amazing flavor.
This meal was very filling, healthy & tasty. I will definitely make it again. It is a winner with our family.
